Desserts
Drizzle bundt cake
Drizzle bundt cake
Ingreadient
- 250 g unsalted butter (at room temperature) , plus extra for greasing
- 250 g golden caster sugar
- 250 g self-raising flour
- 1 teaspoon baking powder
- 100 g natural yoghurt
- 2 tablespoons tahini
- 6 large free-range eggs
- 1 lemon
- 1 orange
- 100 g shelled unsalted pistachios
- DRIZZLE
- 1 pomegranate
- 1 lime
- ½ teaspoon rose water
- 300 g icing sugar
Direction
- Preheat the oven to 180ºC/350ºF/gas 4. Generously grease a 2-litre bundt tin with butter.
- Place the sugar, flour, baking powder, butter, yoghurt and tahini into a food processor. Crack in the eggs, squeeze in all the citrus juice and blitz until smooth.
- Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then give the tin a jiggle to level out the mixture. Bake for 50 to 55 minutes, or until golden and an inserted skewer comes out clean.
- Leave the cake to cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.
- To make the amazing drizzle, halve the pomegranate and squeeze 30ml of juice through a sieve into a jug, then squeeze in 30ml of lime juice. Pour into a bowl with the rosewater, then stir in the icing sugar to give you a thick drizzling consistency.
- Smash up the pistachios in a pestle and mortar into a mix of random small chunks and lovely dust.
- Pour the drizzle over the cooled cake, letting it drip down the sides. Slice, and serve with a sprinkling of pistachio dust.
